Traditional whoopie pies are transformed with crunchy hazelnuts and a chocolate filling.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
25 mins
total:
35 mins
Servings:
25
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper. In a bowl combine flour and baking powder.

    Advertisement
  • In a blender or food processor combine eggs and sugar; cover and blend until combined. Add nuts. Cover and blend until nearly smooth, scraping blender occasionally. Add egg mixture to flour mixture; stir until combined.

  • Working quickly, drop dough by level measuring tablespoons 2 inches apart onto prepared cookie sheets, keeping the mounds as round as possible. Bake 8 to 10 minutes or until the edges are firm and centers are set. Cool on cookie sheet for 2 minutes. Remove; cool on wire racks.

  • For filling, in a bowl beat cream cheese with a mixer on medium until smooth. In another bowl gradually whisk pudding mix into milk; whisk until thickened. Beat pudding mixture into cream cheese until well combined. Add additional fat-free milk to reach spreading consistency. Refrigerate until needed.

  • Before serving, spread the flat sides of half the cookies with about 2 teaspoons filling. Add remaining cookies, flat sides together.

Tips

Tips: If you are using a sugar substitute, we recommend Splenda(R) Blend for Baking or Sun Crystals(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition Facts per serving with sugar substitute: Same as below, except 84 cal., 7 g carb. (4 g sugars).

To toast nuts, preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake about 10 minutes or until toasted. Cool nuts slightly. Place warm nuts on a clean kitchen towel. Rub nuts with towel to remove loose skins.

Nutrition Facts

92 calories; protein 3.2g 6% DV; carbohydrates 9.7g 3% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 6.3g; fat 4.8g 8% DV; saturated fat 0.8g 4% DV; cholesterol 2.5mg 1% DV; vitamin a iu 225.3IU 5% DV; vitamin c 0.4mg 1% DV; folate 15.2mcg 4% DV; calcium 65.2mg 7% DV; iron 0.8mg 4% DV; magnesium 12.8mg 5% DV; potassium 83mg 2% DV; sodium 109.1mg 4% DV.